Black-Eyed Peas and Okra

A black skillet with okra stew with a wooden spoon.

This savory recipe has roots across the Atlantic, originating in Ghana and traveling to the crock pots of southern cuisine. Named “Red Red” in Africa, this dish blends black-eyed peas, okra, and tomatoes in a spicy stew that warms the palate, as well as the soul.

Course Main Course

Cuisine Caribbean, Southern

Keyword Black-Eyed Peas, Cherry Tomato, Cherry Tomatoes, Corn, Garlic, Garlic Cloves, Gluten Free, Green Onion, Green Onions, Oil, Okra, Onion, Onions, Red Chili Pepper, Vegan, Vegetarian

Dietary Need Gluten Free, Vegan, Vegetarian

Cooking Method Stovetop

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 198kcal

Author Recipe adapted from: Old Ways

Equipment

Stovetop
Large Skillet

Ingredients

2 Tablespoons Vegetable Oil
1 cup Onion Diced
1½ Tablespoons Garlic Chopped
3 cups Okra Fresh or frozen, cut into rounds
2 cups Corn Fresh or frozen
2 cups Black-Eyed Peas Cooked, or from a can (drained and rinsed)
2 Red Chili Peppers Fresh, small, chopped
1 cup Green Onion Diced
10 Cherry Tomatoes Halved
1 teaspoon Salt
1 teaspoon Ground Black Pepper

Instructions

In a skillet, heat vegetable oil over medium heat. Add onion and garlic then cook until soft, about 5 minutes.
Add okra, corn, black-eyed peas, and chilies then cook until black-eyed peas are tender about 20 minutes.
Add green onion and cherry tomatoes, then cook an additional 5 minutes. Stir in salt and pepper.

Nutrition